Description
This easy homemade beef stew is the ultimate comfort food—filled with tender chunks of beef, hearty vegetables, and a rich, savory broth. It’s a one-pot meal that simmers to perfection and gets even better the next day. Perfect for cozy weeknights or make-ahead meals.
Ingredients
- 2 lbs stew beef (chuck roast, cut into 1-inch cubes)
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3–4 potatoes, cubed
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme or rosemary (or both)
- 1 cup frozen peas (optional, added at the end)
Instructions
- Season beef with salt and pepper; dredge in flour.
- Heat oil in a Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- In the same pot, sauté onions until soft. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 1 minute. Add broth and Worcestershire sauce, scraping up browned bits.
- Return beef to the pot. Add carrots, potatoes, herbs, and bay leaf. Bring to a simmer.
- Cover and simmer on low heat for about 2 hours, until beef is tender and vegetables are soft.
- Stir in frozen peas (if using) in the last 10 minutes.
- Remove bay leaf and adjust seasoning before serving.
Notes
- For extra richness, replace 1 cup of broth with red wine.
- To thicken stew, mash a few potatoes or add a cornstarch slurry.
- Add celery or parsnips for additional flavor and texture.
- Works great in the slow cooker or Instant Pot for convenience.
- Peeling potatoes is optional—thin-skinned varieties can be left unpeeled.
